RU2513270C1 - Method for production of preserves "fish balls with cabbages and tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, part of bulb onions cutting, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding to produce fish balls, fresh white cabbages shredding and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in vegetable oil and straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with fish broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, fish balls, cabbages and sauce packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned ″ Fish Meatballs with Cabbage and Tomato Sauce ″, which includes preparing the recipe components, soaking in milk and chopping wheat bread, cutting the skinless fish fillet, cutting part of onion, mixing the listed ingredients with chicken eggs, part salt and part black pepper bitter with the production of minced meat, its molding to produce meatballs, shredding and freezing fresh cabbage, cutting, sautéing in vegetable oil and rubbing it rye, parsley root and the rest of onion, wheat flour stirring, mixing carrots, parsley root, mashed onion and wheat flour with fish broth, tomato paste, sugar, the rest of the salt, the rest of the bitter pepper and bay leaf to obtain sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2301587 C1, 2007).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for the production of canned ″ Fish Meatballs with Cabbage and Tomato Sauce ″, which includes preparing the recipe components, soaking in milk and chopping the wheat bread, chopping the skinless fish fillet, cutting part of the onion, mixing the listed ingredients with chicken eggs, part of the salt and part of the black bitter pepper to obtain minced meat, its formation to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing butter and rubbing carrots, parsley root, the remaining part of onions and mixing them with flour, fish stock, tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf to obtain a sauce, packing meatballs, cabbage and sauce, sealing and sterilization, according to the invention, ground meal of pumpkin seeds is used as flour, which, before mixing, is poured with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

skinned fish fillet 195 chicken eggs 60 vegetable oil 4.2 fresh white cabbage 490 carrot 15-15,4 parsley root 12-12.1 onion 69.4-70.3 wheat bread 39 pumpkin seed meal 34.8 milk 60 tomato paste, in terms of 30% solids content 25 sugar 3 salt 12 black pepper 0.31 Bay leaf 0.1 fish stock before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared wheat bread, preferably stale, is soaked in milk and cutted.

Prepared skinned fish fillet cutter.

Approximately 73% of the recipe amount of prepared onions is chopped.

The listed components are mixed with chicken eggs, about 35% of the recipe for salt and about 36% of the recipe for ground black pepper, to form minced meat, which is formed into meatballs.

Prepared fresh white cabbage is chopped and frozen.

Prepared carrots, parsley root and the remainder of onions are cut, sautéed in vegetable oil and wiped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour fish broth in a ratio by weight of about 1: 5 and incubated for swelling.

The carrots, parsley root, mashed onions and pumpkin seed meal are mixed with fish broth, tomato paste, sugar, the rest of the salt and the ground part of the black bitter pepper and bay leaf to form a sauce.

Meatballs, cabbage and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Preserved fruit", 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned ″ Fish Meatballs with Cabbage and Tomato Sauce ″, which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping the skinless fish fillet, cutting a portion of onion, mixing the listed ingredients with chicken eggs, part salt and part black bitter pepper with the production of minced meat, its formation with the production of meatballs, chopping and freezing fresh cabbage, cutting, sautéing carrot, parsley root in vegetable oil and the remaining part of onions and mixing them with flour, fish stock, tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, packing meatballs, cabbage and sauce, sealing and sterilization, characterized in that that as flour use ground meal of pumpkin seeds, which is poured with fish broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
skinned fish fillet 195 chicken eggs 60 vegetable oil 4.2 fresh white cabbage 490 carrot 15-15,4 parsley root 12-12.1 onion 69.4-70.3 wheat bread 39 pumpkin seed meal 34.8 milk 60 tomato paste, in terms of 30% solids content 25 sugar 3 salt 12 black pepper 0.31 Bay leaf 0.1 fish stock before the release of the target product 1000.